Slow-Roasted Bone-In Prime Rib
There are few dishes that embody celebration quite like a beautifully roasted prime rib. This recipe is all about simplicity and technique, allowing the rich flavour of the meat to shine through. The result? A show-stopping centerpiece with a perfectly cooked, juicy, melt-in-your-mouth interior and a crispy, golden crust.This 4-bone prime rib roast is slowly cooked to perfection, infused with aromatics, and finished with a blow torch (or your broiler) for that irresistible, crispy fat cap. Perfect for hosting a holiday feast, a special family dinner or celebrating National Prime Rib Day!
Ingredients
- 1 bone-in prime rib roast ours was a 4-bone, 14lbs roast. When you are buying a roast, plan on 1 pound of bone-in roast per guest.
- Kosher salt generously for seasoning
- 3 tablespoons vegetable oil
- 2 large white onions roughly chopped
- 2 ribs of celery roughly chopped
- 2 large carrots roughly chopped
- 4-6 sprigs fresh rosemary plus extra for garnish
Instructions
Prepare the Roast
- Score the Fat: Using a sharp knife, lightly score the fat cap of the prime rib in a crisscross pattern. This helps render the fat and develop a crispy crust.
- Season Well: Generously season the entire roast with kosher salt, making sure to get into all the nooks and crannies. Let the roast sit at room temperature for 1 hour to allow the salt to penetrate the meat.
Sear the Fat Cap
- Preheat a large roasting pan or roaster over high heat. Add the vegetable oil and allow it to shimmer.
- Place the roast fat side down in the roaster and sear for about 7-10 minutes until the fat is golden brown. Remove the roast and set it aside.
Prepare the Roasting Pan
- Add the chopped onions, celery, carrots, and a few sprigs of rosemary directly into the roasting pan. These aromatics will infuse the meat with flavour as it cooks and also make a fantastic base for a pan sauce or gravy if desired.
- Place a roasting rack on top of the vegetables.
Slow Roast the Prime Rib
- Preheat your oven to 275°F (135°C).
- Place the prime rib on the roasting rack, fat cap facing up. Tuck a few sprigs of rosemary under the butcher’s twine for extra aroma.
- Roast for approximately 4-5 hours for a 4-bone roast or 3-4 hours for a 3-bone roast, or until the internal temperature of the thickest part of the meat reaches 122°F (50°C) for medium-rare. (Adjust the cooking time and internal temperature slightly if you prefer your roast more or less done. See Prime Rib Temperature Chart.)
Finish with a Blow Torch & Rest
- Once the roast reaches the desired internal temperature, remove the roast from the oven and use a blow torch to crisp up the fat cap to golden-brown perfection. If you don’t have a torch you can use the broiler (see tips below).
- Tent loosely with foil and set aside. Let the roast rest for 45 minutes; during this time, the internal temperature will rise to about 128°F-130°F (slightly higher if broiled) for a lovely medium-rare finish.
Slice & Serve
- When ready to serve, slice off the bones. Do not discard the bones, gnawing on the bones is my favourite part! I would suggest slicing ½-inch slices for most people, my boys prefer 1-inch slices.
- Suggested Sides: Homemade Beef Broth Gravy, Quick Horseradish Cream Sauce, Roasted Garlic-Sour Cream & Chive Mashed Potatoes, Roasted brussels sprouts, potatoes, or your favourite vegetables and soft dinner rolls
Rate this Recipe
- If you make this, please leave a rating and review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
Chef’s Tips:
- Medium-Rare: is the most recommended doneness for prime rib, as it ensures a juicy, tender texture. See Prime Rib Temperature Chart.
- For guests who prefer more well-done slices, cut the portion they want and briefly sear the slices in a hot skillet for 1-2 minutes on each side, or place them under a broiler for a minute or two. This allows you to quickly bring those slices up to medium, medium-well, or well-done without overcooking the entire roast.
- Timing: A 3-bone could take 3-4 hours and a 4 bone will take approximately 5 hours.
- Room Temperature Rest: Allowing the roast to sit at room temperature before cooking helps it cook more evenly throughout.
- Slow & Low Cooking: Cooking at a low temperature ensures even doneness and a tender, juicy result.
- Crisping without a Blow Torch: If you do not have a blow torch, you can turn on your oven’s broiler to crisp up the fat cap. With your oven empty and a rack placed in the lower third of the oven. Preheat the broiler on high for 10-15 minutes. Slide in the roaster and leave the door slightly ajar and watch carefully, rotating the roasting pan as required to get an even browning. Cook for 3-4 minutes, you don’t want to cook the meat, just brown the fat.
- Storage: Wrap leftovers tightly in foil or place in an airtight container and refrigerate for up to 4 days.
- Reheating: To maintain its tenderness, reheat slices in a 275°F oven covered with foil until warmed through, or use a hot skillet for a quick sear.
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